Caraway and dill seeds add color, aroma and texture to this easy, one-dish meal featuring some of spring's signature flavors.
15m
PREP TIME
35m
COOK TIME
304
CALORIES
11
INGREDIENTS
Servings: 6
Ingredients
- 1 1/2 teaspoons McCormick Gourmet™ Organic Caraway Seed
- 3/4 teaspoon McCormick Gourmet™ Sicilian Sea Salt
- 3/4 teaspoon McCormick Gourmet™ Organic Coarse Ground Black Pepper
- 1/2 teaspoon McCormick Gourmet™ Organic Dill Seed
- 1 1/2 pounds small white potatoes, quartered
- 2 tablespoons olive oil, divided
- 1 1/2 pounds salmon fillet, cut into 6 serving-size pieces
- 2 slices bacon
- 3 medium plum tomatoes, coarsely chopped
- 1 medium red bell pepper, coarsely chopped
- 3 green onions, thinly sliced
INSTRUCTIONS
- 1 Preheat oven to 450°F. Coarsely grind caraway seed, sea salt, pepper and dill seed in food processor or clean coffee grinder
- 2 Line 2 large shallow baking pans with foil; spray with no stick cooking spray. Place potatoes on one pan. Drizzle with 1 tablespoon of the oil. Sprinkle with 1 heaping teaspoon of seed mixture; toss to coat well. Roast on lower rack of oven 20 minutes
- 3 Meanwhile, place salmon on remaining pan. Rub with remaining seed mixture. Drizzle with remaining 1 tablespoon oil. After potatoes have cooked 20 minutes, place salmon in oven. Roast salmon and potatoes 10 minutes, or until salmon is desired doneness and potatoes are tender
- 4 While salmon roasts, cook bacon in skillet until crisp. Drain bacon to paper towels. Add tomatoes and bell pepper to drippings in skillet; cook 4 minutes. Coarsely crumble bacon; add with green onions to skillet. Cook and stir 2 minutes. Serve with salmon and potatoes
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